The weekend farmer’s market often leaves me with lots of extra vegetables come the middle of the week (I can’t resist all the good stuff!) and sometimes no real plan for dinner, or a “plan” that I just feel like putting aside…

Tonight was one of those nights. All I wanted to do was throw together some fresh ingredients and call it a day dinner!

I call this The Farmer & The Egg.

Creativity at its finest, I know 😉

A slice of Italian bread topped with a thick vegetable soup finished off with a runny, fried egg.

Sometimes these things just work. This was one of those times. Trust me.

Simple flavors at their finest.

So fine that I may or may not have eaten close to half the pot.

Really.

The Farmer & The Egg

Serves 2-3.

1 onion, chopped

5 small carrots, peeled and chopped (about 1 cup)

2 cloves garlic, chopped

1 cup frozen corn

1/2 cup frozen lima beans

1 cup fresh snow peas, halved

26oz. box Pomi strained tomatoes (or tomato sauce)

1 tblsp dried oregano

1 tblsp dried basil

1 tbsp olive oil

2 to 3 cups water

sea salt & black pepper to taste

When I saw these at the farmer’s market for a slim $2.00 I just knew I had to have them. Cute lil’ carrots with their green tops attached… ummm SOLD.

There was double this many to begin with too!

According to lil’ sis “I would…”

Such a sassy lady I tell ya.

Start by giving the onion and carrot a quick saute in a medium sized pot, in olive oil, for 7 minutes or so stirring often.

Add the garlic for another minute.

Then add the corn and lima beans, stirring and letting cook for about 5 minutes.

Last add the snow peas <— first time finding these at our market, super excited!

Strained tomatoes, oregano, basil, sea salt and black pepper.

And H2O. If you like a thicker soup then stick with closer to 2 cups. Add more to adjust if you need to.

Cover the soup and let it simmer for 30-40 minutes, stirring occasionally, until the veggies are soft to your liking.

After the time is up you have just a wonderful mixture of fresh vegetables drenched in a tangy tomato sauce.

Oh boyyyyyyyyy!!!

To serve <— here’s where it gets a little crazy 😛

1 slice of Italian bread, or any bread you like.

A ladle (or 2, or 3) of the vegetable soup.

The bread is already starting to soak up all that wonderful flavor & extra liquid…

Get ready for it!

And finally, the real show stopper, a runny fried egg to top.

The egg yolk just drenches the savory soup and adds a luscious, creamy taste and texture to the dish.

Combined with the hearty vegetable stew soaked bread it was just magggggnificent 🙂

Who knew?

Hey, better late than never, right? 😉

This was one fineeeeee dinner my friends!

What’s so great about this idea is that you could throw in seriously any vegetable that you want or have. Squash, zucchini, eggplant, green peas… it would all work.

I definitely need to keep this in mind when my farmer’s market stash gets outta control which happens on the reg !

Easy, clean, simple dinner. Now time for some dessert… gotta balance out all those vegetables ya know 😉

6 Comments

mmmmmmmmmm! This is like my ideal dinner. Tons of fresh veggies, bread and a runny egg. mmm runny egg 🙂 And all of your vegetables make me even more excited to return to the farmers market this weekend

Creativity at its finest my friend! Such a fun way to get in your protein and veggies (and the loved carb!).

I’m with you on being unable to resist the fruits and vegetables at the farmers market. The sky is the limit. I need to go stock up tomorrow! We have a fabulous farmers market downtown on Thursday’s… lunch hour must!

Had to come back and tell you this dish inspired my own dinner last night – I made a dinner bowl with whole grain pasta, kale and other finds from the fridge topped with a fried egg. – Thanks for the inspiration!